8.22.2010

potato-chickpea enchilada

Stu-unning. Awesome flavors in the enchilada filling! We only had one dissenter in the family, everyone else loved it. The Tomatillo Sauce recipe has you boiling the tomatillos to remove the skin, but I roasted them instead and blended everything very well so the skins did not become an issue.

The Pine Crema recipe calls for silken tofu, which I do not care for, so instead I made a Cashew Crema for which I will be posting the recipe. This made the entire meal soy free! Love that!

In conclusion, while some of the flavors of this cookbook need a little getting used to, don't all ethnic cuisines require some adjustment? If they didn't, honestly, what would be the point of eating them?

Terry has written a great book, full of practical and needful advice regarding Latin fare. She has written creative recipes that my week of cooking has barely scrapped the surface of - 200 recipes is nothing to sneeze at. This is one cookbook that is needed on the shelf because ethnic cuisines are something we should all try to make at home and when it is written by someone who has lived it, then it becomes a treasure trove of yet-untasted flavors and experiences.

I dunno... It just had no flavor and when she said to "test it" all I could taste was cornstarch but maybe that was my fault for not measuring correctly... Seriously gross though, I would take Tofutti "Sour Cream" over this junk any day... Or even your recipe, looking forward to it :)

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aquafaba tid bits

If you are using homemade aquafaba make sure it is nice and thick and viscous. If you are using canned aquafaba, reduce it by 1/3 before using to get the right consistency. Strain the aquafaba before using; warm aquafaba strains better because it is thinner. Aquafaba thickens as it cools.